Description
A cozy and bold dinner made in the slow cooker, featuring tender flank steak in a sweet and savory sauce that tastes like takeout.
Ingredients
Units
Scale
For the Beef
- 1 pound flank steak, sliced thin against the grain
For the Sauce
- 1/2 cup soy sauce (Brings salty depth)
- 1/4 cup brown sugar (Provides sweetness)
- 2 cloves garlic, minced (For flavor)
- 1 tablespoon fresh ginger, minced (For flavor)
- 1/4 cup water or beef broth (To adjust the sauce consistency)
- 2 tablespoons cornstarch (For slurry to thicken sauce)
- 1/4 cup cold water for slurry (To combine with cornstarch)
- 1 cup carrots, sliced (optional) (Add for sweetness and color)
- 1/4 cup green onions, sliced (for garnish) (Add at the end for freshness)
Instructions
Preparation
- Whisk together soy sauce, brown sugar, garlic, ginger, and water or beef broth in the slow cooker.
- Add the sliced flank steak and toss to coat evenly.
- Optionally, add carrots if you like them softer; otherwise add them midway through cooking.
Cooking
- Cook on low for 3 to 4 hours or on high for 1.5 to 2.5 hours.
- Near the end, stir in the cornstarch slurry and let it cook for a few more minutes to thicken.
- Add green onions just before serving.
Notes
This dish can be stored in the fridge for 3 to 4 days, and it freezes well for 2 to 3 months. Add a splash of water when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner, Main Course
- Method: Slow Cooking
- Cuisine: asian, Chinese
Nutrition
- Calories: 400
- Sugar: 8
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 1
- Protein: 30
